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Impressively inept
(lemmy.nz)
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this post was submitted on 27 Aug 2026
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If anyone actually has this happen, it's your yeast being given too little time. Unrisen bread needs to be thin. Very thin. Like 3 crackers thick, tops.
As an aside, make crackers. You won't regret it
Fertility advice for rednecks
I'm not american and I undertood that one. Top notch!
Me neither, but thanks! ๐
Or you've killed the yeast with high temperatures. It doesn't matter how much time you let it sit if it's dead.
I'm guessing that it's this and it's because they used water that was way too hot to bloom the yeast
Technically, it can loop all the way back around if you continue folding it for a few weeks. I mean, I wouldn't eat a big ball of very questionable starter but it's plausibly edible
I love baking some rosemary and black pepper into crackers
idk about crackers, but Savory is great in bread. It's an italian spice but it grows in the north.
Ooh, that does sound nice. Savory is difficult to find where I am, and it's usually winter savory if I can find it, but I will see if I can get some! Do you just mix it into the dough while kneading?
I used to put it in the dough when mixing it up. My new place here I planted some but it didn't take and never got around to planting more.
But I think the stuff we had might have been winter savory as well. Not sure on the differences between the savory sub species in taste.